eCook Meal
Mexi Beef & Butternut Bowl
with roasted butternut & cottage cheese
Mexico meets Asia in this delicious culinary mash-up. Plated beautifully in buddha-bowl style, each ingredient shines in this colourful array of golden butternut, browned beef strips, crisp cucumber, a tangy red tomato salsa & creamy white cottage cheese. Served with a fresh mix of green leaves. Savour seperately or load up each bite for contrasting textures and tastes. Your choice, Chef!
Serving guide
Choose your portion size.
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly coat with cooking spray or oil (optional), and ½ of the Mexican spice and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
DO THE SALSA
Place a pan over high heat. Pat the Beef strips dry with paper towel. Lightly coat with cooking spray or oil (optional) and the remaining Mexican spice. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Add the tomato salsa and seasoning. Cook until coated, 30-60 seconds. Remove from the heat.
ZESTY FRESHNESS
In a bowl, mix the lime juice, vinegar, sweetener (to taste) and seasoning. Add the green leaves and toss to coat.
PLATING PERFECTION
In a bowl, place your green leaves, Beef strips, Cucumber, roasted Butternut, buddha bowl style, and add the cottage cheese in the centre, and enjoy, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly coat with cooking spray or oil (optional), and ½ of the Mexican spice and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
DO THE SALSA
Place a pan over high heat. Pat the Beef strips dry with paper towel. Lightly coat with cooking spray or oil (optional) and the remaining Mexican spice. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Add the tomato salsa and seasoning. Cook until coated, 30-60 seconds. Remove from the heat.
ZESTY FRESHNESS
In a bowl, mix the lime juice, vinegar, sweetener (to taste) and seasoning. Add the green leaves and toss to coat.
PLATING PERFECTION
In a bowl, place your green leaves, Beef strips, Cucumber, roasted Butternut, buddha bowl style, and add the cottage cheese in the centre, and enjoy, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly coat with cooking spray or oil (optional), and ½ of the Mexican Spice and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
DO THE SALSA
Place a pan over high heat. Pat the Beef strips dry with paper towel. Lightly coat with cooking spray or oil (optional) and the remaining Mexican spice. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). You may need to do this step in batches. Add the tomato salsa and seasoning. Cook until coated, 1-2 minutes. Remove from the heat.
ZESTY FRESHNESS
In a bowl, mix the lime juice, vinegar, sweetener (to taste) and seasoning. Add the green leaves and toss to coat.
PLATING PERFECTION
In a bowl, place your green leaves, Beef strips, Cucumber, roasted Butternut, buddha bowl style, and add the cottage cheese in the centre, and enjoy, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Lightly coat with cooking spray or oil (optional), and ½ of the Mexican Spice and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
DO THE SALSA
Place a pan over high heat. Pat the Beef strips dry with paper towel. Lightly coat with cooking spray or oil (optional) and the remaining Mexican spice. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). You may need to do this step in batches. Add the tomato salsa and seasoning. Cook until coated, 1-2 minutes. Remove from the heat.
ZESTY FRESHNESS
In a bowl, mix the lime juice, vinegar, sweetener (to taste) and seasoning. Add the green leaves and toss to coat.
PLATING PERFECTION
In a bowl, place your green leaves, Beef strips, Cucumber, roasted Butternut, buddha bowl style, and add the cottage cheese in the centre, and enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R110.51
for 4 servings · R27.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Balsamic Vinegar needs 60 mlHand Cooked Salt and White Balsamic Vinegar Flavoured Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Low Fat Cottage Cheese needs 200 mlOrganic Low Fat Chunky Cottage Cheese with Chives 250 g R53.99 · whole pack (size can't be divided)R53.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Lime Juice
- Old Stone Mill Mexican Spice
- Tomato Salsa
- Beef Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mexi Beef & Butternut Bowl?
The preparation time for Mexi Beef & Butternut Bowl with roasted butternut & cottage cheese is between 20 and 40 minutes.
What is the total time required to make Mexi Beef & Butternut Bowl with roasted butternut & cottage cheese?
The total time required to make Mexi Beef & Butternut Bowl with roasted butternut & cottage cheese is between 35 and 55 minutes.
How many servings does Mexi Beef & Butternut Bowl provide?
4 servings
What are the main ingredients in Mexi Beef & Butternut Bowl?
Beef, Beef Strips, Butternut, Cucumber, Green Leaves, Lime Juice, Low Fat Cottage Cheese, Old Stone Mill Mexican Spice, Tomato Salsa, White Balsamic Vinegar
What is the nutritional information of Mexi Beef & Butternut Bowl?
Calories: 433, Carbs: 38 grams, Fat: grams, Protein: 48 grams, Sugar: 13 grams, Salt: 891.8 grams
How do I prepare Mexi Beef & Butternut Bowl?
PLATING PERFECTION: In a bowl, place your green leaves, beef strips, cucumber, roasted butternut, buddha bowl style, and add the cottage cheese in the centre, and enjoy, Chef! ZESTY FRESHNESS: In a bowl, mix the lime juice, vinegar, sweetener (to taste) and seasoning. Add the green leaves and toss to coat. DO THE SALSA: Place a pan over high heat. Pat the beef strips dry with paper towel. Lightly coat with cooking spray or oil (optional) and the remaining Mexican spice. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Add the tomato salsa and seasoning. Cook until coated, 30-60 seconds. Remove from the heat. BEGIN THE BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat with cooking spray or oil (optional), and ½ of the Mexican spice and seasoning. Roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Mexi Beef & Butternut Bowl?
Beef, Beef Strips, Butternut, Cucumber, Green Leaves, Lime Juice, Low Fat Cottage Cheese, Old Stone Mill Mexican Spice, Tomato Salsa, White Balsamic Vinegar
How many calories does Mexi Beef & Butternut Bowl have?
433 calories
How much fat content does Mexi Beef & Butternut Bowl have?
grams